Chocolate and Mandarin Cheesecakes

cook 10 mins
  • 300 g (10 oz) can mandarins in juice
  • 1 tablespoon caster sugar
  • 75 g (3 oz) milk chocolate, broken into small pieces
  • 4 digestive biscuits, crushed
  • 150 g (5 oz) cream cheese
  • 125 ml (4 fl oz) double cream
  • Drain the mandarins, reserving 100 ml (3 1/2 fl oz) of the juice. Place the reserved juice and sugar in a small saucepan and simmer for 3–4 minutes. Leave to cool.
  • Meanwhile, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, then leave to cool. Divide the crushed biscuits between 4 x 150 ml (1/4 pint) glasses.
  • Place the cream cheese and double cream in a bowl and whisk together until just combined, then stir in the chocolate. Spoon into the glasses.
  • Top with the mandarin slices, then drizzle over the cooled syrup. Serve immediately.
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